Contact Equilibrium Processes

Abstract

Several operations involved in the processing of foods involve the separation of selected components from the food product. Often these operations must be conducted on a large scale to meet the demands of a large manufacturing plant. Mass transfer is the basic process involved in one group of these separation operations, which are normally referred to as contact equilibrium separations. These equilibrium processes normally include (a) gas absorption such as hydrogenation of oil or carbonation of beverages; (b) liquid-solid extraction as involved in the removal of edible oil from soy beans; (c) liquid extraction, commonly used in removing sucrose from cane or beets; and (d) distillation, used in removal of oil from solvents or in manufacturing of alcoholic beverages. All these processes are similar in that the separation of absorption process involves the transfer of mass from a component or phase of the product to a secondary phase or component. Due to the many factors which influence this transfer of mass, a fundamental understanding of the process is required.